Spicy leek gratin: the easy recipe to warm up your winter dinners

When the cold sets in, we look for simple comfort. For example, a leek gratin spiced up with Korean chilli combines sweetness and pep. Here you’ll find clear guidelines for making it at home.

Why this leek gratin warms up winter

Leek’s mild flavor is well-suited to spices. A touch of fermented chili paste adds depth and depth. What’s more, the cream and cheese smooth out the edges without smothering the vegetables.

The key idea remainsbalance. On the other hand, we’re talking about a measured spiciness, not an inferno. As a result, everyone can adjust the dose according to their own sensitivity.

The creamy base is quick to prepare, then coats the melting sections. Baking in the oven at 180°C for 35 to 40 minutes gilds the surface. The result is a gratin that’s both soft and slightly crispy.

“Seasonal cooking can surprise without complicating, as long as balance guides every gesture.”

The basics of spicy gratin, step by step

Start by rinsing the leeks thoroughly, then chop the white and tender green parts. Pre-cooking in a pan with a little oil will soften the fibers. Add a little salt to help the water evaporate without burning.

Then prepare a soft béchamel sauce with 50 g butter, 50 g flour and 500 ml milk. Add a spoonful of chili paste according to your tolerance, then taste. This way, you control the intensity before adding the grated cheese.

• Bake at 180°C until golden brown.
• Salt the leeks early to help them melt.
• Thicken the béchamel without overcooking.
• Taste the sauce before assembling.
• Let stand 5 minutes before serving.

Ingredients, cooking and smart alternatives

For a family dish, allow 4 people and around 800 g of trimmed leeks. In addition, 120 to 150 g of pressed or string cheese work well. A paste of Korean chili pepper is enough to enhance the dish without overpowering it.

Cooking becomes more even in a shallow dish, ideally on a central grill. Also, allow the surface to be flush with the surface, so that it browns well under the effect of the dry heat. On the other hand, if the top browns too quickly, cover with a sheet to finish setting.

Are you a gluten-free cook? Replace the flour with 40 g of cornstarch, diluted cold, then heat while whisking. The result is smooth and creamy, even without wheat. This gratin is just as tasty with a barista vegetable milk and a melting vegetable cheese.

Nutrition, budget and seasonality

Leeks provide fiber and minerals, useful for satiety in cold weather. A reasonable portion with a green salad balances out the meal. In short, allow around 400 to 500 kcal per portion, depending on the cheese you choose.

As far as the wallet is concerned, the recipe remains affordable, thanks to the use of seasonal products. What’s more, it’s possible to stay under €10 for 4 portions with everyday cheeses. This comforting dish celebrates winter without breaking your budget.

Serving and storage tips

Serve piping hot in a generous dish, with chopped fresh herbs. A drizzle of sesame oil or golden breadcrumbs adds texture and crunch. On the other hand, keep the aromatic touch discreet so as not to mask the leeks.

To store, refrigerate leftovers in an airtight tin for up to 3 days. Also, reheat in the oven at 180°C for 10 to 12 minutes, or in a covered frying pan over low heat. As a result, the texture regains its softness without becoming soggy.

The individual format lends itself well to Sunday evening batch cooking. Simply freeze well-wrapped portions for 2 months, then reheat directly without defrosting. In short, this gratin is perfect for both busy weeks and convivial dinners.

• gratin